Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged over 12 months
Culatello di Zibello PDO, whole, aged...
Culatello di Zibello PDO, whole, aged...
Culatello di Zibello PDO, whole, aged...
Culatello di Zibello PDO, whole, aged...
Culatello di Zibello PDO, whole, aged...
Culatello di Zibello PDO, whole, aged...
Culatello di Zibello PDO, whole, aged...

Culatello di Zibello PDO, whole, aged over 12 months

  • Awards:    
  • Producer: Salumificio Ducale 
  • Containing: 4,2 Kg. / 9.24 Lbs.
  • Shelf Life: : 4 months
  • Shipping: only in Europe

1 x Culatello di Zibello PDO, whole, aged over 12 months – 4,2 kgs / 9.24 Lbs.

More information about the product
ZCN00418
€288.00

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Rated 4.7/5 Based on 7 customer reviews
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Recensioni dei clienti

 

We select our products with high care and attention, opting for small local companies that still follow ancient methods and respect local traditions. The Salumificio Ducale, in Zibello (a small town in the province of Parma) is one of these companies. The undisputed king of cured meats, culatello, was born precisely here.

Culatello is obtained from the heart of the ham and its processing, which requires skills and mastery, follows the traditions treasured by several generations living on the banks of the Po River. The wet and foggy weather of this area gives the culatello that unique and particular taste. The curing process takes place in natural cellars, without conditioning: this environment gives it the characteristics that make it the king of Italian cured meats: its colour is red when cut, light and soft with a bit of white fat. The aroma is intense and characteristic. 

The typical flavour is sweet and delicate with aromatic hints.

In order to protect the quality of culatello, the Consortium of Culatello di Zibello was created, so that only those produced in the original area and which comply with certain standards are marked with the acronym PDO. Every year just over 60,000 Culatelli di Zibello can boast the Protected Designation of Origin: an additional guarantee of the uniqueness and typicality of the Culatello di Zibello PDO.

We recommend treating the Culatello di Zibello PDO before cutting it, as it is a lean ham, with little fat, which tends to be quite dry. So, brush the surface well, remove the string and soak the whole culatello in water and wine for at least a day. Then rinse the culatello under running water, brushing it well and then cut it. You should slice the Culatello di Zibello PDO thinly, so it would be better to use the slicing machine. Culatello can be enjoyed perhaps with a curl of butter to make the slice fatter.

We do not recommend combining it with foods with a strong flavour that can overwhelm the taste, but we suggest savouring a slice with a glass of Lambrusco wine.

How to store it: once cut, spread the cut part with a drizzle of olive oil or butter, wrap the culatello in a linen cloth, and take care to keep it in a cool place or in the refrigerator.

Organoleptic properties:

  • Appearance: rather dry meat (lean part)
  • Colour: bright red in the lean part; white in the fat part
  • Smell: hint of toasted and a slight smell of salt
  • Taste: balanced, very delicate

Aged: 12 months

Ingredients: pork, salt, dextrose, natural flavours; gluten and lactose free

Allergens: none

Preservatives: potassium nitrate, sodium nitrite

Calories per 100 g: about 286 kcal

Format: elegant cardboard box containing a whole Culatello di Zibello PDO aged over 12 months, of 4,2 kgs

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